Toasted Sesame Chicken with Jalapeño Green Rice and Lime Zucchini

Instructions

1. 1

   1. Season the chicken with 1 teaspoon of the salt, black pepper, cumin, and sweet paprika. Mix well and let it rest for 10 minutes while you prepare the other ingredients.

2. 2

   2. Heat a large skillet or wide pot over medium heat. Add the sesame seeds and toast for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove 1 tablespoon for finishing and set aside the rest.

3. 3

   3. In a blender, combine the remaining toasted sesame seeds, half of the onion, 3 garlic cloves, the crushed tomato, 120 ml (1/2 cup) chicken broth, and 1 tablespoon lime juice. Blend until smooth.

4. 4

   4. In a medium pot with a lid, heat 1 tablespoon oil over medium heat. Add the remaining half of the onion, the jalapeño, and 1 garlic clove. Cook for 2 to 3 minutes until softened. Add the rice and sauté for 1 minute.

5. 5

   5. Blend 120 ml (1/2 cup) chicken broth with half of the cilantro until smooth and bright green. Pour this mixture into the rice pot along with 1/2 teaspoon salt. Also add 240 ml (1 cup) water. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

6. 6

   6. While the rice cooks, heat 1 tablespoon oil in the large skillet over medium-high heat. Add the chicken and brown for 3 to 4 minutes per side, until well colored. It does not need to be fully cooked at this stage.

7. 7

   7. Reduce to medium heat, pour the sesame sauce over the chicken, and add 120 ml (1/2 cup) chicken broth. Cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the chicken reaches a safe internal temperature of 74°C / 165°F.

8. 8

   8. In another skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the zucchini, the remaining garlic clove, dried oregano, and 1/4 teaspoon salt. Sauté for 4 to 5 minutes until tender but still slightly firm.

9. 9

   9. Add the remaining 2 tablespoons lime juice to the zucchini and cook 30 seconds more. Taste and adjust salt if needed.

10. 10

    10. Fluff the rice with a fork and fold in the remaining finely chopped cilantro. Serve the green rice with the chicken and its sauce spooned on top. Add the lime zucchini on the side and finish with the reserved toasted sesame seeds.